Traditional recipes

Baked turkey pulp

Baked turkey pulp

Wash the meat and make a few stings with a knife from place to place.

In each sting we put 1/2 clove of garlic, then we rub the meat with salt.

Finely chop the sage and mix it with the rosemary needles and then sprinkle on the meat, on both sides.

In a pan put a little oil then put the pulp, sprinkle with pepper and put a little olive oil.

Cover the tray with aluminum foil and put in the oven heated to 180 °.

After 30-40 minutes, turn on the other side (leaving the foil on top) and leave for another 15-20 minutes, then put the foil down and put the wine over the meat, then put it in the oven for another 10 minutes.

Serve hot with your favorite garnish.


Steps

I washed the turkey legs well and removed any feathers, you can talk about them on the stove flame.
Because they are a bit big, I cut them in half and seasoned them with salt, pepper and chili, greased the tray with oil and placed the thighs.

In the hot oven I put the tray with thighs for 20 minutes at 200 degrees. Pour the tomato juice over the thighs, a few rounds of hot peppers and sprinkle with thyme, put the tray back in the oven.

During baking, sprinkle the thighs with the sauce formed, take a sauce with a spoon and put it over the thighs. When the turkey legs are penetrated, sprinkle them with red wine and season with crushed garlic.
Let it brown a little in the oven and brown it nicely and to flavor it. We taste the sauce and the meat, the taste will be to your liking, faster, more garlic.
Remove the tray from the

While the meat was in the oven, I made a mashed potato.
A delicious lunch, tender and tasty legs, a slightly spicy sauce and a fine puree,
Enjoy your meal. A glass of red wine is recommended.


Steps

I washed the turkey legs well and removed any feathers, you can talk about them on the stove flame.
Because they are a bit big, I cut them in half and seasoned them with salt, pepper and chili, greased the tray with oil and placed the thighs.

In the hot oven I put the tray with thighs for 20 minutes at 200 degrees. Pour the tomato juice over the thighs, a few rounds of hot peppers and sprinkle with thyme, put the tray back in the oven.

During baking, sprinkle the thighs with the sauce formed, take a sauce with a spoon and put it over the thighs. When the turkey legs are penetrated, sprinkle them with red wine and season with crushed garlic.
Let it brown a little in the oven and brown it nicely and to flavor it. We taste the sauce and the meat, the taste will be to your liking, faster, more garlic.
Remove the tray from the

While the meat was in the oven, I made a mashed potato.
A delicious lunch, tender and tasty legs, a slightly spicy sauce and a fine puree,
Enjoy your meal. A glass of red wine is recommended.


Steps

I washed the turkey legs well and removed any feathers, you can talk about them on the stove flame.
Because they are a bit big, I cut them in half and seasoned them with salt, pepper and chili, greased the tray with oil and placed the thighs.

In the hot oven I put the tray with thighs for 20 minutes at 200 degrees. Pour the tomato juice over the thighs, a few rounds of hot peppers and sprinkle with thyme, put the tray back in the oven.

During baking, sprinkle the thighs with the sauce formed, take a sauce with a spoon and put it over the thighs. When the turkey legs are penetrated, sprinkle them with red wine and season with crushed garlic.
Let it brown a little in the oven and brown it nicely and to flavor it. We taste the sauce and the meat, the taste will be to your liking, faster, more garlic.
Remove the tray from the

While the meat was in the oven, I made a mashed potato.
A delicious lunch, tender and tasty legs, a slightly spicy sauce and a fine puree,
Enjoy your meal. A glass of red wine is recommended.


Preparation Turkey legs with oven sauce

Place the thighs in the pan and grease with olive oil. Place the julienned vegetables, together with the mushrooms around the thighs and season all. Add the finely chopped garlic, the tomato sauce, and add 2 cups of water. Put in the oven and leave until all is browned, but especially the meat.

Try this video recipe too


Steps

I washed the turkey legs well and removed any feathers, you can talk about them on the stove flame.
Because they are a bit big, I cut them in half and seasoned them with salt, pepper and chili, greased the tray with oil and placed the thighs.

In the hot oven I put the tray with thighs for 20 minutes at 200 degrees. Pour the tomato juice over the thighs, a few rounds of hot peppers and sprinkle with thyme, put the tray back in the oven.

During baking, sprinkle the thighs with the sauce formed, take a sauce with a spoon and put it over the thighs. When the turkey legs are penetrated, sprinkle them with red wine and season with crushed garlic.
Let it brown a little in the oven and brown it nicely and to flavor it. We taste the sauce and the meat, the taste will be to your liking, faster, more garlic.
Remove the tray from the

While the meat was in the oven, I made a mashed potato.
A delicious lunch, tender and tasty legs, a slightly spicy sauce and a fine puree,
Enjoy your meal. A glass of red wine is recommended.


Step by step preparation of the turkey pulp in the oven

Ingredients for 2-4 people:

  • 2 turkey legs
  • 50g butter at room temperature
  • 1 small orange
  • 1 small lemon
  • 2-3 tablespoons oil
  • salt pepper
  • chili flakes (optional)
  • thyme / oregano

Method of preparation:

Turn the oven to 170 degrees Celsius.

The turkey legs are washed and wiped with paper towels. Rub a little with salt and pepper.

After that, the skin of the flesh is easily detached, with the help of the fingers and with light movements so as not to break the skin. Grease the skin with butter and put the pieces of thyme or oregano. If you don't have it, it's not a problem.

Orange and lemon are squeezed, but not completely. The juice is mixed with oil and a little salt, then poured over the meat. Put the citrus pieces next to the tray.

At the end we sprinkle chili flakes, only if you like a slightly spicy taste.

Cover the tray with aluminum foil and place in the oven. I used a yena tray, but you can also use a metal one or even a cast iron pot with a lid.

The tray is kept at 170 degrees approx. 2 hours. During this time, take the spoon from the liquid in the pan about 2-3 times and pour it over the meat. When the meat is soft and easily comes off the bone, take the foil on top and raise the temperature to 200 degrees Celsius. It lasts about 10 minutes or as long as it takes to brown.

Baked turkey steak is tender and tasty. Orange and lemon, together with butter and thyme bring flavors that enrich the taste.

It can be served with different garnishes. We chose the baked potato version.

For inspiration, I leave you the recipe for turkey breast meatballs with sour cream and mustard sauce, but also Chef Nicolae Tomescu's recipe for turkey legs with honey, ginger and coriander (which looks absolutely delicious).


Baked turkey

The turkey was the centerpiece in my Christmas menu. I applied the same technique as the baked chicken to get a juicy and flavorful steak inside, only I adapted it to large pieces of meat. It wasn't just going to salt the turkey, the salt wouldn't have penetrated it soon, so I resorted to an extreme technique: brine. Salt and all flavors enter the meat, so say goodbye to dry or unflavoured pieces of turkey.

I chose a smaller turkey so as not to have technical problems, but even so I didn't find a pot to fit it, and the tray was at the limit ... but I managed and the result was beyond my expectations.

But don't forget to tell you about my new oven: imagine that in the era of electric ovens, I also got one on gas. I just found him, I had the impression that I was looking for dinosaurs. After many tests in two electric ovens I could not get used to them and the steam that came out every time I opened the door and I had to avoid my face (the first time I burned and I always had the impression that food is burning in it ) completely discouraged me. So gas was the right choice for me. Compared to the old one, it also has a fan, but I still haven't used it, I also went for the classic cooking version. And the coolest part: it has only three buttons, this being a special requirement of mine (not to have preset programs and all kinds of settings to bother with). Only thermostat, start / stop and cooking button (classic, with fan and grill). I'm so excited that I quickly got used to him. No brain damage


Ingredients Whole turkey in the oven with quince

  • 1 whole turkey, mine weighed 3.8 kilograms
  • for brine: 6 liters of water, 6 tablespoons (240 grams) of coarse salt, 1 teaspoon black peppercorns, 1 chopped onion, 3 cloves garlic, 2 bay leaves
  • 1 large quince or 2 smaller ones
  • 1 whole onion
  • 1 tablespoon oil
  • 3 rosemary twigs
  • 4 teaspoons quince (if you can't find one to buy, you can make it at home, you have a recipe here)
  • 2 teaspoons dijon mustard
  • 1 tablespoon grated coarse salt
  • 1 teaspoon ground black pepper

Baked whole turkey with quince, video recipe

Baked whole turkey with quince, recipe in text format (printable):

Preliminary preparation of turkey

1. For this recipe we will use a whole turkey. If you bought it frozen, defrost it slowly in the refrigerator, the process can take up to 48 hours for a large turkey. Another way to defrost the turkey would be with the dedicated function of a steam oven (I have such an oven, I had to repeat the defrost function 3 times & # 8211 which means 90 minutes in total & # 8211 because a 3.8 kg turkey to thaw completely). Carefully clean the turkey of any traces of feathers on the skin and intestines inside.

Baked whole turkey, brine

The brine will not only give the bird a taste, but it will also give it a lot of tenderness. This process takes some time, so it is good to carefully calculate the time we start working, correlating it with the serving of turkey steak.

1. Choose a pot / bowl large enough to fit the whole turkey. In a separate pot, mix the brine salt with the six liters of water (at room temperature) until completely dissolved. Add the chopped onion, the garlic cloves cut in half, the bay leaf and the peppercorns.

2. Pour the brine over the turkey placed in the larger bowl. The bird must be completely covered with brine, if it tends to rise to the surface it is placed on top of a weight (a plate, etc.). Refrigerate for at least 4 hours (that's all I left), maximum 12 hours.

3. After this time, remove the turkey from the brine & # 8211 from which we will save only the garlic, we will throw the rest & # 8211 and drain the liquid well, then dab with absorbent kitchen towels, both on the skin and and inside, to languish. Leave it at kitchen temperature for at least an hour, to return to room temperature, it is not recommended to cook cold meat, as it is removed from the refrigerator.

Baked whole turkey with quince, seasoning and baking

1. Finely chop the garlic cloves recovered from the brine, peel off the leaves on one of the rosemary branches and finely chop with a knife. Put the garlic and rosemary in a mortar, add 1 tablespoon of oil, 1 tablespoon of coarse salt and 1 teaspoon of pepper, then crush together until a semi-dry paste.

2. Rub the turkey both inside and out with the paste prepared in the previous point.

3. Peel the onion and quince (quinces) and cut into quarters or halves (depending on size).

Other turkey recipes:

Turkey breast poached with brown sauce

Turkey skewers with mustard crust

4. Insert the pieces of onion and quince inside the turkey, then fix it with a rosemary stick that we will put in the bird's cavity. Gather the turkey's legs and tie them tightly with kitchen twine and stick the wings to the carcass, fixing them with rosemary sticks.

5. Place the prepared turkey in a tray, preferably one with a lid, and if you don't have one, you can cover the tray with baking paper or aluminum foil.

How do we calculate the cooking time in the oven for a whole turkey

1. Bake the whole turkey, covered, in the preheated oven at 180 degrees Celsius, ventilated, or 190 degrees Celsius, static.

2. For each kilogram of turkey (weighed cleaned, raw), count 50 minutes of cooking in the oven. Thus, for my 3.8 kilogram turkey, it took 3 hours and fifteen minutes to cook.

Some examples, calculated for different turkey weights:

  • for a 3 kilogram turkey & # 8211 2:30 hours
  • for a 4 kilogram turkey & # 8211 3:33 hours
  • for a 5 kilogram turkey & # 8211 4:15 hours

Whole turkey in the oven, glaze, browning and rest

1. Optionally, you can prepare a glaze for the turkey in the oven, which will give it not only a more beautiful appearance, but also a pleasant taste, caramelizing beautifully on the bird's skin. I prepared the icing by mixing well the 4 teaspoons of quince jam with 2 teaspoons of dijon mustard.

2. After the cooking time, calculated according to the weight of the turkey, has passed, remove the turkey from the oven, uncover it and dilute the icing with 1-2 tablespoons of the juices left by the turkey in the pan. Grease the bird with a brush with 1/2 of this mixture, on the entire exposed surface, and continue to put in the oven. After 2-3 minutes, take the turkey out of the oven and grease it with the rest of the icing. Bake again for a maximum of 5 minutes, until the icing is caramelized and browned according to our preferences.

3. Once ready, transfer the turkey to a plate and let it rest before serving for at least 30 minutes, even an hour would not be long. During this time, the meat will be impregnated with the juices it has released, becoming more juicy and tender.

Baked whole turkey with quince, serving

The turkey is served hot, along with your favorite garnish. We chose a mashed potato, but you can put with it any garnish you like, from potatoes with rosemary to ripe roots, sauteed or steamed vegetables, etc. Don't forget the ripe quinces inside the turkey, they will be delicious with the steak!

Baked turkey is delicious and cold in various salads or sandwiches.

In the tray you will be left with a precious, very aromatic liquid, which you can degrease and use as a base for a sauce.


Ingredients Whole turkey in the oven with quince

  • 1 whole turkey, mine weighed 3.8 kilograms
  • for brine: 6 liters of water, 6 tablespoons (240 grams) of coarse salt, 1 teaspoon black peppercorns, 1 chopped onion, 3 cloves garlic, 2 bay leaves
  • 1 large quince or 2 smaller ones
  • 1 whole onion
  • 1 tablespoon oil
  • 3 rosemary twigs
  • 4 teaspoons quince (if you can't find one to buy, you can make it at home, you have a recipe here)
  • 2 teaspoons dijon mustard
  • 1 tablespoon grated coarse salt
  • 1 teaspoon ground black pepper

Baked whole turkey with quince, video recipe

Baked whole turkey with quince, recipe in text format (printable):

Preliminary preparation of turkey

1. For this recipe we will use a whole turkey. If you bought it frozen, defrost it slowly in the refrigerator, the process can take up to 48 hours for a large turkey. Another way to defrost the turkey would be with the dedicated function of a steam oven (I have such an oven, I had to repeat the defrost function 3 times & # 8211 which means 90 minutes in total & # 8211 because a 3.8 kg turkey to thaw completely). Carefully clean the turkey of any traces of feathers on the skin and intestines inside.

Baked whole turkey, brine

The brine will not only give the bird a taste, but it will also give it a lot of tenderness. This process takes some time, so it is good to carefully calculate the time we start working, correlating it with the serving of turkey steak.

1. Choose a pot / bowl large enough to fit the whole turkey. In a separate pot, mix the brine salt with the six liters of water (at room temperature) until completely dissolved. Add the chopped onion, the garlic cloves cut in half, the bay leaf and the peppercorns.

2. Pour the brine over the turkey placed in the larger bowl. The bird must be completely covered with brine, if it tends to rise to the surface it is placed on top of a weight (a plate, etc.). Refrigerate for at least 4 hours (that's all I left), maximum 12 hours.

3. After this time, remove the turkey from the brine & # 8211 from which we will save only the garlic, we will throw the rest & # 8211 and drain the liquid well, then dab with absorbent kitchen towels, both on the skin and and inside, to languish. Leave it at kitchen temperature for at least an hour, to return to room temperature, it is not recommended to cook cold meat, as it is removed from the refrigerator.

Baked whole turkey with quince, seasoning and baking

1. Finely chop the garlic cloves recovered from the brine, peel off the leaves on one of the rosemary branches and finely chop with a knife. Put the garlic and rosemary in a mortar, add 1 tablespoon of oil, 1 tablespoon of coarse salt and 1 teaspoon of pepper, then crush together until a semi-dry paste.

2. Rub the turkey both inside and out with the paste prepared in the previous point.

3. Peel the onion and quince (quinces) and cut into quarters or halves (depending on size).

Other turkey recipes:

Turkey breast poached with brown sauce

Turkey skewers with mustard crust

4. Insert the pieces of onion and quince inside the turkey, then fix it with a rosemary stick that we will put in the bird's cavity. Gather the turkey's legs and tie them tightly with kitchen twine and stick the wings to the carcass, fixing them with rosemary sticks.

5. Place the prepared turkey in a tray, preferably one with a lid, and if you don't have one, you can cover the tray with baking paper or aluminum foil.

How do we calculate the cooking time in the oven for a whole turkey

1. Bake the whole turkey, covered, in the preheated oven at 180 degrees Celsius, ventilated, or 190 degrees Celsius, static.

2. For each kilogram of turkey (weighed cleaned, raw), count 50 minutes of cooking in the oven. Thus, for my 3.8 kilogram turkey, it took 3 hours and fifteen minutes to cook.

Some examples, calculated for different turkey weights:

  • for a 3 kilogram turkey & # 8211 2:30 hours
  • for a 4 kilogram turkey & # 8211 3:33 hours
  • for a 5 kilogram turkey & # 8211 4:15 hours

Whole turkey in the oven, glaze, browning and rest

1. Optionally, you can prepare a glaze for the turkey in the oven, which will give it not only a more beautiful appearance, but also a pleasant taste, caramelizing beautifully on the bird's skin. I prepared the icing by mixing well the 4 teaspoons of quince jam with 2 teaspoons of dijon mustard.

2. After the cooking time, calculated according to the weight of the turkey, has passed, remove the turkey from the oven, uncover it and dilute the icing with 1-2 tablespoons of the juices left by the turkey in the pan. Grease the bird with a brush with 1/2 of this mixture, on the entire exposed surface, and continue to put in the oven. After 2-3 minutes, take the turkey out of the oven and grease it with the rest of the icing. Bake again for a maximum of 5 minutes, until the icing is caramelized and browned according to our preferences.

3. Once ready, transfer the turkey to a plate and let it rest before serving for at least 30 minutes, even an hour would not be long. During this time, the meat will be impregnated with the juices it has released, becoming more juicy and tender.

Baked whole turkey with quince, serving

The turkey is served hot, along with your favorite garnish. We chose a mashed potato, but you can put with it any garnish you like, from potatoes with rosemary to ripe roots, sauteed or steamed vegetables, etc. Don't forget the ripe quinces inside the turkey, they will be delicious with the steak!

Baked turkey is delicious and cold in various salads or sandwiches.

In the tray you will be left with a precious, very aromatic liquid, which you can degrease and use as a base for a sauce.


Baked turkey steak classic recipe

Turkey steak in the oven, classic recipe, simple, extremely tender and aromatic. Step-by-step video recipe.

It has no cholesterol, it is also recommended for diabetics, those with high blood pressure or in diets such as Rina.

Baked turkey steak, classic, simple recipe

Turkey meat has no fat, contains very little cholesterol, is healthy and recommended for children and the elderly, in various diets such as Rina, low carbs, for diabetics, those with high blood pressure, stomach diseases, iron, rheumatism & hellip

Okay, not that the young and healthy would cough up and refuse a juicy steak or a turkey meatball & # 128578 Hmmm what goodies!

Baked turkey steak, classic, simple recipe

I can't tell you what meatballs (colds, parrots) I make delicious turkey meat. I leave you the recipe, at least to make you crave & # 128578

Turkey meat is cooked just like any poultry, chicken, chicken. The difference is that it has no fat and has a specific, sweet taste. If you have the great chance to find turkeys in the country, you are lucky, they are wonderfully tasty!

I make a turkey in the oven, whole, with exotic filling, crazy. One of my husband's prides, at the beginning of our marriage, was the way I cook. Okay, now, after 25 years, he complains that I'm only torturing him with goodies and his bellies have grown because of that & # 128512

On holidays or public holidays, I would take a 5-6 kg turkey (to fit in my oven) and make it stuffed, whole. A goodness!

I often cook turkey meat and bring new recipes, keep an eye on me & # 128578